Rail Paul

Read back thru a few of the old threads. Lots of places got creamed, usually with detailed descriptions of the carnage. The fire was often returned, too. Angry restaurant owners, angry restaurant reviewers, angry posters bashing each other. Even got a visit from the eminent Steve Plotnicki, who saw fit to call a few of us shitheads...

Mr DeGroff - How do you select people to join the team behind the bar? Do you select from among current waitstaff, or applicants with experience in the spirits industry, or newcomers? What qualifications do you feel are absolutely necessary for a person to succeed as a specialist? Thank you

Jade Fountain was a mini-dynasty for a while. Locations in Lyndhurst or North Arlington, in Clifton adjacent to Rutt's Hutt, Paramus, maybe Lodi or Little Ferry... Are there any left?

I think there was a Bond's in upper montclair also, about ehre the CVS is now. And, Gruning's on the mountain in south orange. A nice place to stop for ice cream, and snuggle with your honey at the overlook. Other Grunings in South Orange center and Millburn, opposite the Finast market. And, Holsten's ice cream in Bloomfield, which is still around, I believe.

Sip and Sup went down in one of the revisions of NJ 10, which is about 10 lanes wide at the junction with 202. I usually avoid that corner for traffic reasons, but I think there's a Chevy's resto on the NW corner where Llewy'n Farms was. And, maybe another of Arthur McGreevy's places alongside it

Of course, Drew is one of the more recognizable characters around. Not Mario-visible, but any busboy who desn't recognize him deserves to have his butt kicked...

The hogs were originally turned loose in the harvested peanut fields. Gleaners for missed peanuts. Maybe something genetic, like looking for truffles. The peanut diet produced a fattier ham than the American consumer wanted. So, the rules were loosened in the 1980s. Still has to be processed in the Smithfield (county?) region, though.

From my occasional role as a dutiful trailing spouse, I've often found the role of the guest has its own very specific demands. It sounds like Mrs Client did an extensive research job and wanted to assure she didn't disappoint. I'd give her points for that. It is intriguing she would try an item based on ingredients she doesn't like, though. I'd give The Artful Diner credit for being so influential. I wonder if she will go back and try the place on her own terms? the spouse of a co-worker absolutely refuses to attend any company function and especially a business dinner, so sometime she goes stag, or invites another employee. I've often thought a "spouse / significant other" for rent would be a good business

The Virgin Marty? What's this, some new religion? Given all the problems religions seem to be creating, I can't imagine we need any new ones. That restaurant used to be Vincent's, up on the top of the hill by the Olivetan (Sylvestrine?) Benedictine church. Ate there once a few years ago, wasn't impressed, never went back. The Baker's Wife was described as being owned by the wife of the baker at Balthazar Bakery in Englewood.

Prob too late for you to do it for this year, but we sent 5# blocks of Hershey's chocolate with our firm's logo to some clients. Well received in previous years. Gary's Wines in Madison has several nicely made up baskets of cheeses and crackers, etc. I suspect they'd put anything you want in it, even hooch for NJ UPS deliveries.

I've dined there a few times, and have had waits similar to what has been described. Reservations are desirable, but they don't trump friends of the house. If you are known to the house, you get seated ahead of folks who are waiting. If you don't like that, find another restaurant, which I have. The Star Ledger's 1996 reviewer had a similar problem with a confirmed reservation and an hour's wait for both of their visits. The review described it in excruiating detail including folks walking in and being seated immediately. To the house's credit, these problems seem to have disappeared by their 1999 review. Food is wonderful, but not any better than L'Alleghria about two blocks away. Prices are similar, service is similar, although L'A has a liquor license and MV doesn't. That's meaningful if you want a BYO.

Thanks for the update, pete. Anything else grab your interest there? They had a good selection of barolo and a lot of alto adige pinot grigio a few months ago. The wholesalers seem to be cutting prices to the bone for December, so it's often a good time to stock up.

Sam's in Lincoln Park is indeed the restaurant you recall. Located on the north side of 202 between LP and Mountain View. Big steaks and pasta. I noticed the ancient Hobby's is still on Branford place in Newark. Known for its "authentic Newark Jewish cusine" since the 1930s, tongue, overstuffed pastrami, etc. Same general area: Joe Nicastro's "King of Sauces" on Park Avenue in Newark Biase's Restaurant in Newark. Mr Biase's obit is in Sunday's Ledger. Thomm's Restaurant on Ridge street by the Cathedral. Every significant event in Italian Newark happened there.

My list of new places? Not many in NJ. With respect to Atkins (took off 30 pounds) and an interest in visiting a lot of NYC places: Kyoto in Florham Park Pierre's in Harding Twp Mie Thai (thanks Mark for the eGullet dinner) 77 Walnut (two very delightful meals) Adagio (bistro side only) Visits to old favorites: Rebecca's in Edgewater Restaurant Serenade Montclair group (Blue Sky, Corso, Liberte, Epernay) My resolution for 2003? More attention to NJ places

Rock - Your thoughts on Nikko vs Kyoto in Florham Park? I know there was some discussion about the two a while back And, have you tried Suki Hana in Madison (near Staples)? Thanks Paul

While we're at it, what's the status of the proposed laws which would prevent dry cleaning establishments from operating within residential buildings in NYC? Last I heard, the real estate interests had blocked that effort. There was some concern that the noxious cleaning chemicals were drawn in the residential areas, harming people in their rent-controlled apartments. The usual "If they don't like it here, let 'em move" doesn't apply if you're holding a 1950s 6 room for which you pay $150 a month. Unlike the restaurant issue, nobody seemed particularly concerned about the folks working in the cleaners, ingesting the chemicals.

Penn Yann... nice part of the world. The long departed Unadilla Valley Railroad carried many loads of buckwheat grown in the upstate valleys around Bridgewater and Norwich NY. One of their identifiers was "The Buckwheat and Dandelion Line" but I don't recall dandelions were much of a cash crop. The buckwheat grain was favored in many kasha recipes.

Thanks, I must have mised it first time thru. Looks like Gallo wrote his wine list. Saves the trouble of having to pick and choose among many suppliers, I guess.

In Off-Topic Chat, there was mention of a restaurant owned by Pete Rose in Florida. Anybody have details or info on whether it's worth a trip?

Nick - with antelope and rabbit on the menu, you ordered the burgers? Ms Rabat seemed to enjoy her meal, based on the review. Paul

I think that location was formerly Cantina Mexicana. Around the corner from Archie's resale shop. The original owner was murdered a few yars ago, I believe. Go out Fairmont Avenue from Chatham Center, and out, and out. It's on the right. Meyersville is very small, the other road leads out to Berkeley Heights

Funny, my figure is better than it was thirty years ago. Go figure(dumb pun intended!) And everyone I know on Atkins who has lost a ton and looks great gains it back in a year. I have learned, the LONG hard way: portion control, folks. And get your lazy butt off that chair. Excellent observation. I suspect the temptation to sample a caraway seeded rye bread loaf during a lifetime maintain status is similar to a recovering alcoholic who really wants to include a pint of that wonderful Imperial Stout in his meal, just this once. Many people can do it successfully, but some can't.....

New England culinary tradition? Somehow, I just don't think many PNW folks are aching for boiled cod and baked beans. I could be wrong, but I doubt it...

Wine Library has an interesting e-mail system, announcing prices a few days before they take place. Their ad says they had 4 of the top 5 Wine Spectator wines on sale this year, and listed the dates and (much lower than now) prices...

One attraction for me is the respect a restaurant owner extends his or her constituencies. Respect for the staff, which is displayed by people who take pride in their contributions and are viewed as critical success factors. Unhappy staff rarely enhance a good restaurant Respect for the food elements, prepared and presented in ways which engage the guest with artful techniques Respect for the guest, knowing the guest's time and attention will be reciprocated in delightful multi-sensory experiences. Thanks for taking the time to participate in eGullet. I appreciated the care you provided in addressing so many questions